Milk product resembling butter and process of making same.



PATBNTED MAR. 29, 1904-.

J. H. CAMPBELL; MILK PRODUCT RESEMBLING BUTTER AND PROCESS OF MAKINGSAME.

. APPLICATION FILED JAN. 6, 1903.

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Patented March 29, 1904.

PATENT OFFICE.

JOSEPH H. CAMPBELL, OF NEW YORK, N. Y.

MILK PRODUCT RESEMBLING BUTTER AND PROCESS OF MAKING SAME.

SPECIFICATION forming part of Letters Patent No. 755,843, dated March29, 1904.

Application filed January 6, 1903.

To all whom it may concern:

Be it known that-I, JOSEPH H. CAMPBELL, a citizen of the United States,residing in the borough of Brooklyn, county of Kings, city and State ofNew York, have invented certain new and useful Improvements in MilkProducts Resembling Butter and Processes of Making the Same, of whichthe following is a specification.

My invention aims to provide a new food product resembling butter andhaving about the consistency of butter and made largely or Wholly frommilk, including the non-fatty as well as the fatty solids of milk and aprocess of making the same. The product of my invention containsmilk-fat and also non-fatty milk solids in excess of the proportionfound in cream and generally in ordinary butter and water of milk, thewhole being concentrated to a substantial solid at ordinary tempera'tures and of about the consistency of ordinary butter. Preferably thefatty solids are retained in the unsterilized form in the product, sothat their flavor shall be well developed. In the preferred process thetemperatures used are such that the unsterilized cultures or bacteria inthe cream rapidly multiply so as to thoroughly inoculate the mass withthedesired flavor. Preferably the same relative quantities of fatty andnon-fatty solids are found in the product as in normal milk, thepercentage of water only being reduced. The degree of reduction may bevaried just as in ordinary butter the quantity of water is found to varyconsiderably. I prefer to carry the reduction or concentration to such apoint that one hundred pounds of whole milk will produce from fourteenor fifteen to twenty pounds of the final product, depending upon therichness of the milk and that of the desired product. In one hundredpounds of milk there are approximately 3.5 pounds of fat and 9.6 poundsof non-fatty solids. If the one hundred pounds of milk be reduced tofifteen pounds, then the fats are twenty-three per cent. and thenon-fatty solids sixty-four per cent. of the product, the

Water being only thirteen per cent. If the one Serial No- 138,016- (Nospecimens.)

hundred pounds of milk be reduced to twenty pounds, then the fatscompose seventeen per cent. and the non-fatty solids forty-eight percent. of the product, the water composing thirty-five per cent. Theproduct should also contain salt and yellow coloring, such as iscommonly used with ordinary butter. The product may also be modifiedwithout departure from my invention by the partial or completesubstitution for milk-fat of oleo-oil or other ingredients suitable foruse in butter substitutes, these substitutes being introduced, forexample, in the same manner as milk-fat in the specific processhereinafter described. The product may be grained and worked to give itthe same physical structure as ordinary butter.

My improved product is superior to ordinary butter in containing thesolids which are ordinarily lost in buttermilk, curd,'or whey, which areespecially rich in milk-sugar and in proteids. In my product is retainedalso a considerable quantity of fat ordinarily lost in curd and. to aless extent in buttermilk and whey. It is much cheaper than ordinarybutter, because of the utilization in a single product of all the solidsof the milk and because also the product maybe obtained with a verysmall quantity of water without the expensive manipulation necessary toeliminate the water from ordinary butter. By reason of the smallquantity of water in the best quality of my product it keeps freshlonger than ordinary I butter.

According to the preferred process of making my improved product, milkis separated andthe skim-milk partly concentrated, after which the creamis mixed into the mass and the mixture concentrated to the desiredconsistency. The first concentration should be continued to such a pointthat the second concentration may be carried out with sufficientrapidity and yet at such a low temperature as to avoid sterilizing theadded cream. With the treatment which I have used I find that theconcentration of the skim-milk may be continued until it is brought toabout the consistency of ordinary condensed milk. If

a quicker or slower method of treatment is to be used in theconcentration of the mixture, the cream may be added while the skim-milkis thinner or thicker than ordinary condensed milk. Preferably thequantity of cream added is approximately that which was originally inthe whole milk. The second concentrating operation may, as stated above,be continued a longer or shorter time, depending on the percentage ofwater to be retained in the final product, the weight of the productvarying between the approximate limits of fifteen and twenty per cent.of that of the original milk. After concentration the product lacks thegranular structure characteristic of butter. The process may thereforebe extended to include granulation. For example, the product may bedischarged directly from the second concentrating vessel into a tankcontaining ice-water, which will have the desired granulating effect.The mass may then be subsequently treated to drain off the water and maybe churned, reworked, salted, and colored with saffron or other suitablecoloring-matter, as is butter made in the ordinary way.

A specific embodiment of the process of my invention which I have usedwill be described with reference to the accompanying drawings, though itis to be understood. that the process is quite independent of anyspecific style of apparatus.

Figure l isa longitudinal and Fig. 2 a transverse section through theseveral elements of the principal apparatus. Fig. 3 is a section of agraining-tank.

The milk is separated by any desired method and the skim-milk put into aconcentratingtank A, where it is maintained at a desired evaporatingtemperature below the coagulating-point of albumen by means of hot watercirculated through coils B and a jacket C, so as to partially vaporizeit, exposing it at the same time to a blast of air through theperforated pipe D, the volume of air supplied depending upon the appliedtemperature and the desired temperature of the milk. The blast of aircarries off the heated vapor produced by the applied heat and maintainsthe milk at a temperature below that of the applied heat. Thisdifi'erence in temperature in turn hastens the process, the externalheat being continually taken up by the milk and carried off with aportion of the vapor by the blast of air. After concentrating the milkto the desired degree in the tank A the valveE is opened to let the milkinto a mixer or combined mixer and concentrator F, into which also thecream is conducted from a hopper G. The mixture should be allowed tostand here until cooled to below 120 Fahrenheit, and preferably to about100 Fahrenheit. The shaft H is rotated and'its arms stir and mix theproduct,

being assisted in this function by the pins projecting inward from thelower wall of the vessel. The time spent in mixing the product in themixer F may also be utilized in concentrating the same by providing aseries of nozzles J at one side of the vessel through which air isprojected into the mass and upon the extended surfaces exposed by therotating arms on the shaft H, the mode of operation being in effectidentical with that carried on in the next vessel. The vessel F and theoperations carried on therein may, however, be omitted entirely, asufficient mixing of the mass occurring in the hereinafter-describedconcentrator and simultaneously with the concentration of the masstherein. \Vhen the mixer Fhas been used, however, the product is ledtherefrom into a drum K, into which heated air is projected through anozzle L, the drum being slowly rotated, as by the belt shown in Fig. 1,so as to expose an extended surface of the product to the concentratingaction of the air. The operation in this drum is continued until themass has been reduced to fifteen or twenty per cent. of the weight ofwhole milk used. It may then be discharged directly into an ice-watertank for granulating, such as the tank X, having a jacket for brine orother cooling medium, and subsequently treated in the well-known manneremployed in making ordinary butter.

U is a pressure-blower for supplying air to the several vessels, aheater being shown at V for heating the air and a branch pipe W forobtaining a supply of unheated air.

I may, if desired, use sterilized air in carrying out the first stage ofmy process. In such case the milk during the first stage of the processmay be, and preferably is, rendered entirely sterile, and when the creamhas been added the mixture will contain only the bacteria of the cream,these being the bacteria which are desirable in order to obtain a goodflavor in the product. The flavor may be intensified by the addition ofthe particular bacteria producing the flavor. Especially where otherfats than pure cream are used the addi tion of the bacteria is useful.Such bacteria are now well-known manufactured products and a good butterculture is easily obtained.

The milk used'in the first stage of the process is not necessarilyperfectly separated. It may contain a certain amount of creamconsiderably above that contained in ordinary skim-milk, also theprocess of concentration described for the first stage may besubstituted by any of the known processes of concentrating or condensingmilk-such, for example, as the well-known vacuum process.

Though I have described with great particularity of detail a processembodying my invention and a particular product of such proc- 'for suchmodified compositions.

ess, yet I am not to be understood as limiting my invention to thespecific product and process described. The specific process andtemperatures described have the advantage of concentrating the milk sorapidly as to avoid souring and at such a low temperature as to preservethe soluble and peptogenic qualities of the proteids of the milk; butvariations of the same are possible to those skilled in the art withoutdeparture from the broad invention. For example, the product might beobtained synthetically, as by adding together and thoroughly mixing thefats and non-fatty solids and the desired quantity of water. It isunderstood also that many variations may be made in the proportion ofthe ingredients or by the addition or substitution of ingredients knownto those skilled in the art without departure from the product of theinvention and that the process is equally intended For example, a richerproduct may be obtained by using cream richer in butter fat or by usinga greater quantity of cream than that specified, and in this way theprocess may also be shortened by reason of the lower percentage of waterto be eliminated.

What I claim is 1. A milk product resembling butter and substantiallysolid at ordinary temperatures and of about the consistency of butterand containing only fat, uncoagulated non-fatty milk solids in excess ofthe proportion found incream, and water.

2. A milk product resembling butter and substantially solid at ordinarytemperatures and of about the consistency of butter and containing onlyfat, uncoagulated non-fatty milk solids in excess of the proportionfound in cream, and water, the whole being grained so as to have thesame physical structure as butter.

3. A milk product resembling butter and substantially solid at ordinarytemperatures and of about the consistency of butter, containing water,and approximately the same relative quantities of fat and non-fatty milksolids as in normal milk.

4. A milk product resembling butter substantially solid at ordinarytemperatures and containing milk-fat approximately from seventeen totwenty-three per cent.; non-fatty milk solids approximately fromforty-eight to sixty-four per cent. and sufficient water to give itabout the consistency of butter.

5. A milk product resembling butter and substantially solid at ordinarytemperatures and of about the consistency of butter, containingunsterilized milk-fat, sterilized nonfatty milk solids, and water.

6. The process of making a food product, which consists in partiallyconcentrating skimbelow the coagulating-point of albumen.

whereby the milk is concentrated so rapidly as to avoid souring and atsuch a low temperature as to preserve the soluble and peptogenicqualities of the proteids, mixing with the partially-concentratedskim-milk approximately the quantity of cream which was originally inthe milk, and concentrating the mixture at a non-sterilizing temperatureto about the consistency of butter whereby the mass is well inoculatedwith the flavor of the cream.

7. The process of making a food product, which consists in partiallyconcentrating skim milk by applying heat thereto so as to partiallyvaporize the same, and exposing it at the same time to a blast of air insuch volume as to carry off the heated vapor produced and to maintainthe milk at a temperature below that of the applied heat, whereby themilk may be concentrated rapidly and at a low temperature, mixing withthe partially-concentrated skim milk approximately the quantity of creamwhich was originally in the milk, and concentrating the mixture to aboutthe consistency of butter.

8. The process of making a food product, which consists in partiallyconcentrating skimmilk by applying heat thereto so as to partiallyvaporize the same, and exposing it at the same time to a blast of air insuch volume as to carry ofi the heated vapor produced and to maintainthe milk at a temperature below that of the applied heat, whereby themilk may be concentrated rapidly and at alow temperature, mixing withthe partially-concentrated skim-milk approximately the quantity of creamwhich was originally in the milk, and concentrating the mixture at anon-sterilizing temperature to about the consistency of butter, wherebythe mass is well inoculated with the flavor of the cream.

9. The process of making a milk product solid at ordinary temperaturesand resembling butter which consists in partially concentratingskim-milk, adding cream, and concentrating the mixture to about theconsistency of butter.

10. The process of making a milk product solid at ordinary temperaturesand resembling butter which consists in partially concentrating skimmilk, adding approximately the quantity of cream originally in the milk,and concentrating the mixture to about the consistency of butter.

11. The process of making'a milk product solid at ordinary temperaturesand resembling butter which consists in partially concentratthe mixtureto about the consistency of butter, 10 and graining the mass.

In witness whereof I have hereunto signed my name in the presence of twosubscribing witnesses.

JOSEPH H. CAMPBELL. Witnesses:

FRED WHITE, DOMINGO A. USINA.

